Chops Grill sample menu

Appetizers

SHRIMP COCKTAIL
With traditional American cocktail sauce

DUNGENESS CRAB AND SHRIMP CAKE
Rémoulade sauce

AVOCADO AND YELLOWFIN TUNA TARTAR
Asian snow pea salad, red radish and pickled ginger

OAKWOOD SMOKED SALMON
Over warm potato-corn cake, and vodka-lime crème fraîche

CHAR-GRILLED PORTABELLA CAPS AND ASPARAGUS
Marinated with fresh herbs and olive oil, served with a rye goat cheese crostini,
crushed black olives and balsamic drizzle

LOBSTER BISQUE
Lumps of sweet lobster meat and cognac fluff

CHEESE N’ ONION SOUP
Topped with Gruyère cheese

CHOPS GRILLE SALAD
Romaine lettuce, baby spinach, hearts of palm, cucumber, cherry tomatoes,
asparagus, crispy smoked bacon and house dressing

NOT SO TRADITIONAL CAESAR SALAD
Romaine hearts, garlic croutons, chive-Caesar dressing

BEEFSTEAK TOMATO AND PURPLE ONIONS
Sprinkled with blue cheese crumbles
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Entrees

GRILLED ALASKAN HALIBUT
With fruit salsa and caramelized orange drizzle

SEARED DIVER SCALLOPS AND CHORIZO SAUSAGE
Parsnip purée and petite salad

FILET MIGNON
10 ounces of a thick and flavorful cut from the tenderloin

PETIT FILET MIGNON
7 ounces of a thick and flavorful cut from the tenderloin

NEW YORK STRIP STEAK
10 ounces of an all time favorite, brushed with hickory BBQ sauce

VEAL CHOP
10 ounces, tender and tasty, broiled and served on the bone

GRILLED LAMB LOIN
7 ounces, served with braised Belgian endive, sweet pea purée
wilted greens and sautéed crimini mushrooms

T-BONE STEAK
16 ounces of aged beef, the best choice between a filet and a sirloin

ROYAL PORK SHANK
Braised in delicious balsamic-BBQ sauce

FREE-RANGE CHICKEN BREAST
Filled with ricotta and sautéed leek
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Sides and Vegetables
ROCK SALT BAKED IDAHO POTATO
DOUBLE WHIPPED MASHED POTATO
HOME FRIED POTATOES WITH SAUTÉED ONIONS
CREAMED SPINACH
SAUTÉED WILD MUSHROOMS
SPICED SWEET CORN AND SNOW PEAS
STEAMED ASPARAGUS
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Sauces
CABERNET REDUCTION
CLASSIC BÉARNAISE
GREEN PEPPERCORN SAUCE
CHIMICHURRI SAUCE